3 Gluten Free Muffin Tin Recipes | Back to School Lunch Ideas

3 Gluten Free Muffin Tin Recipes | Back to School Lunch Ideas


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Today I’m sharing 3 gluten free recipes that make great portable lunches!

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Gluten Free Muffin Tin Meals

Cajun Frittatas
1lb spicy sausage, removed from casing
½ red onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 celery stalks, finely diced
2 cloves garlic
2 tsp Cajun seasoning http://thedomesticgeek.com/archives/460
salt and pepper
8 eggs
½ cup milk or cream

Preheat oven to 375°F.
Generously grease a muffin tin. Set aside.
In a skillet cook sausage until it is no longer pink. Remove sausage from skillet with a slotted spoon.
In the same skillet fry bell pepper and celery until it softens. Add more oil if necessary.
Add garlic, jalapeno and Cajun seasoning and cook for another 30 seconds.
Stir in cooked sausage and remove skillet from heat.
Scoop sausage mixture into each muffin cup.
In a large measuring cup whisk eggs and milk.
Fill each muffin cup with egg mixture.
Bake at 375° for 20-25 minutes or until frittatas are completely set.
Store in the refrigerator for up to 3 days or in the freezer for 3 months.
Enjoy!

Turkey Quinoa Meatloaf Muffins
¼ cup red onion, grated
2 carrots, grated
2 celery stalks, finely chopped
1 red bell pepper, finely chopped
1lb ground turkey
1 cup cooked quinoa
1 egg
¼ cup BBQ sauce
½ tsp Worcestershire sauce
salt and pepper
¼ cup BBQ sauce for glazing

Preheat oven to 375°F.
Generously grease a muffin tin. Set aside.
In a large bowl combine all of the ingredients.
Mix well until mixture is thoroughly combine.
Fill each muffin cup with meatloaf mixture.
Cook until the meatloaves reach an internal temperature of 165°F, about 30 minutes.
5 minutes before the meatloaf muffins are fully cooked glaze them with the remaining BBQ sauce.
Return them to the oven until they are cooked through and the glaze is set.
Store in the refrigerator for up to 3 days or in the freezer for 3 months.
Enjoy!

Mac & Cheese Cups
1lb macaroni, cooked and drained (I used brown rice macaroni to keep these gluten-free)
2½ cups butternut squash, cubed
1 cup chicken or vegetable broth
1 cup milk
1 clove garlic, minced
3 tbsp plain Greek yogurt
1 cup Gruyere OR sharp cheddar cheese, grated
½ cup parmesan, freshly grated
1 tsp smoked paprika
salt and pepper

Preheat oven to 375°F.
Generously grease a muffin tin. Set aside.
In a large saucepan combine butternut squash, vegetable broth, milk and garlic.
Simmer over medium-low heat until squash is cooked through. Keep a close eye on it because you don’t want the milk to scald.
Transfer squash and broth mixture into a food processor.
Carefully pulse mixture until it is smooth. **Caution: Blending hot liquid can be dangerous. Be sure to allow the steam to escape to avoid an accident.
Add Greek yogurt, cheese, smoked paprika, salt and pepper.
Blend mixture until it’s completely smooth.
Pour cheese sauce over cooked macaroni and stir until it’s evenly coated.
Fill each muffin cup with mac and cheese mixture.
Bake at 375°F until the mac and cheese is set and has become crispy on top, between 20 and 30 minutes.
Store in the refrigerator for up to 4 days or in the freezer for 3 months.
Enjoy!

USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.

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